Cantonese Dining & Art at Duddell’s

duddells

A restaurant review of Duddell’s

From its all-you-can-eat dim sum promotions to its delectable peking duck, Duddell’s (founded by Yenn Wong of JIA Group) is a popular destination for city-goers—and rightly so. Holding a Michelin Star close to its heart, the restaurant offers more than just its exceptional cuisine—the venue is also a cultural and social destination for the arts, hosting regular art exhibitions and entertainment, in the gallery or in the private room on the second floor. Cha Siu Papers Times visited the Cantonese eatery for a taste of the best dim sum selections and signature dishes on the menu.

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Image courtesy of Mr Ping | Cha Siu Papers

The Space

Duddell’s is unique in that it serves as an art gallery, restaurant and lounge bar, all in one location. A concept embedded in many of JIA Group’s restaurants (including Potato Head), Duddell’s also includes a quintessential music room for guests to relax, pre- or post-meal. There is a fine dining aura here, accentuated by the calming interiors and elegant outdoor green space, designed by London-based Isle Crawford (who has also taken the reins at Aesop, Soho House New York, Grand Hotel Stockholm and more).

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Image courtesy of Mr Ping | Cha Siu Papers

Located in Shanghai Mansion in Central, Duddell’s spans over two floors, with a generous 10,000 square feet of space for diners and drinkers alike. The multi-purpose restaurant invites an abundance of natural light and takes an old-meets-new philosophy for contemporary Chinese dishes.

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Image courtesy of Mr Ping | Cha Siu Papers

When you enter the restaurant, first you walk past an art gallery, showcasing some of Hong Kong’s most notable up-and-coming artists. Duddells’ downstairs is the Dining Room, which serves delicacies from dim sum to lunch sets. Walk up the stairs to find the Salon and Library which welcomes diners to indulge in Cantonese dishes all day until late evening. The Salon is an open-plan greenery for conversation and tea or cocktails—a lush space for groups and dates. 

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Image courtesy of Mr Ping | Cha Siu Papers

The Chef

The cuisine at Duddell’s takes a modern approach to traditional Cantonese dining. With Executive Chef Li Man-Lung and Dim Sum Chef Lau Chi-Man’s combined expertise, the restaurant curates over 14 years of experience in fine Cantonese meals. Chef Li honed his skills at Michelin-starred Lai Heen at the Ritz Carlton Macau and at two Michelin-starred Tin Lung Heen at the Ritz Carlton Hong Kong for a menu which sources seasonal ingredients and authentic cooking skills to pay homage to some the most time-honoured Chinese cooking skills and dishes.

Read our review for Mott 32 Hong Kong here

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Image courtesy of Mr Ping | Cha Siu Papers

The Dishes

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Image courtesy of Mr Ping | Cha Siu Papers

Duddell’s is notorious for its dim sum selection and signature Cantonese dishes. First we had the dim sum, ordering the Duddell’s Shrimp Dumpling and the Pork and Shrimp Dumping, Conpoy. The dishes arrived in traditional bamboo baskets—with its logo imprinted on the exterior. Try the Dim Sum All Day Set ($238HKD) if you’re a dim sum advocate.

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Image courtesy of Mr Ping | Cha Siu Papers

The Crispy Barbecued Pork Bun came next—a mini rendition of the classic “buo luo bao” with “cha siu”. This makes a great option if you’re looking to snack on something whilst being able to try several dishes on the menu.

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Image courtesy of Mr Ping | Cha Siu Papers

We then had the Sautéed Asparagus, Fungus & Black Truffle ($228HKD) a vegetarian delight with a satisfying amount of mushrooms, stir-fried to perfection.

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Image courtesy of Mr Ping | Cha Siu Papers

The Crispy Enoki Mushroom ($88HKD) is a crispy treat, more of an appetiser or snack to eat with a couple of the bigger plates.

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Image courtesy of Mr Ping | Cha Siu Papers

The Peking Duck is a must for diners—it’s what Duddell’s is famed for, after all. A decadent dish to be shared with at least 3-4 peers, the duck is served with all the condiments needed, and wrapped in the traditional paper-thin pancake with a dab of traditional peking sauce.

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Image courtesy of Mr Ping | Cha Siu Papers

For our final savoury dish, the Sautéed Diced Beef with Cumin ($368HKD) was a pleasant surprise—a plate of tender meat with a slightly Western influence with the way it’s cooked and presented.

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Image courtesy of Mr Ping | Cha Siu Papers

For dessert, we tried a selection of Chinese sweets and pastries to fulfil post-dinner cravings. Each piece was very light and finished the meal nicely.

The Drink

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Image courtesy of Mr Ping | Cha Siu Papers

We tried a couple of the cocktails from the elegant drinks menu which showcases a page for each signature. If you’re unsure what to choose, ask the staff who are more than happy to help.

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Image courtesy of Mr Ping | Cha Siu Papers

Overview

Duddell’s proves to us that modern Chinese cuisine can be done right. The peking duck was a standout favourite, as most foodies would probably agree with. Visitors can explore the art pieces at Duddell’s for a unique experience which can’t be found in many other restaurants. Service is friendly and the cocktails are delightful—be sure to also try out the Sunday Brunch if you’re wanting to try the best of everything.

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Image courtesy of Mr Ping | Cha Siu Papers

Level 3 Shanghai Tang Mansion, 1 Duddell St, Central, Hong Kong, +852 2525 9191, duddells.co

Cha Siu Papers is managed by Faye Bradley, the founder of Cha Siu Papers Times.

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